* note: dry beans cook in about 30 minutes in the Instant Pot, can be cooked ahead, or partially cooked before adding remaining ingredients.

Preparation:

Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.

Step 1: add ingredients 1 & 2 into Instant Pot select the manual option, secure the pressure valve for no venting, and set timer for 5-minutes. When time is done allow to rest 5-10 minutes, release pressure and open lid.

Step 2: open Instant Pot and break up the ground turkey add the remaining ingredients select the manual option and set timer for 5-minutes. When time is up allow to rest for 10-15 minutes then release pressure and open lid. Stir and enjoy.

Combine all ingredients in the pressure cooker pot, laying the chicken on top.
Seal and cook on high pressure for 23 minutes. Allow pressure to release naturally.
Pull the chicken from the bone and mix it back into the cooked rice. Refrigerate.

Serving size depends on the nutrition requirements of your dog. I feed this as one of 2 meals daily to my black lab and it makes about 5 servings. At nearly 15 years old she is still extremely healthy and I credit that in part to this quality food.

I buy chicken quarters in a 10 pound bag and freeze the pieces individually. It can be added frozen to the pressure cooker.

When fresh parsley is abundant I chop it, pack it in ice cube trays and top them with a bit of water before freezing. I have frozen parsley cubes to add all winter.

** I did not coat the chicken in flour I added later (I mixed 1 tbsp room temperature butter with 1 tbsp flour into a paste and add to cooked sauce to thicken)

Sauté chicken in oil until chicken starts to brown. Add onion and garlic and cook until they start to become translucent. Add remaining ingredients EXCEPT Romano cheese. Stir to combine ingredients. Secure the Instant Pot lid and ensure the pressure valve is set to pressure. Select the manual option and set timer for 10-minutes. After the 10-minutes is complete and the Instant Pot has moved into the keep warm mode allow 10-minutes to pass and then release pressure by turning the pressure valve to the steam position. Remove lid and add Romano cheese and stir. At this point I added the butter-flour paste-mixture to thicken sauce. Serve over pasta, rice, or enjoy on its own.

This recipe can be use for other poultries. But I like to use the instant pot to do the duck because the depth of the instant pot can do the best job of keeping the oil splatter in the pot that not a single splatter shield can do. We all know how hard is to remove the oil splatter on the stove and on the wall. And duck fat and potato is a perfect match. The instant pot is the ultimate solution to a quick, easy and delicious meals.

Ingredients

1 Whole duck chopped into chunks

1 Potato chopped into cubes

4 cloves of garlic

1 (1 inch) piece fresh ginger root, sliced

2 green onions cut into 2 inches length

4 table spoons of soy sauce

4 table spoons of sugar

4 table spoons of rice/sherry wine

1/2 tea spoons of salt

1/4 cup of water

Directions
1. Heat up the instant pot by pressing “Saute” for 1 minute.
2. Sear the chopped duck in the instant pot with skin side down till golden brown.
3. Stir in and mix all ingredients into the instant pot, except the potato, and press “Poultry.”
4. After the poultry cycle, release pressure and open the lid. Stir in the potato cubes and press “manual” for another 5 minute.

Many users started using Instant Pot in very creative ways. We are pleasantly surprised that Instant Pot’s keep-warm function can be used to do sous vide cooking. Sous vide, French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time at low temperature (54C~80C) to kill harmful bacterias before applying other cooking techniques such as browning or BBQ. Many have done sous vide in simple home-made devices, for example Chef John’s “Food Wishes”.

Maomao Mom created a sous vide recipe for succulent duck breast. Here’s a repost with permission. She also has other recipes on her blog http://MaomaoMom.com.

Sous vide duck breast

by MaomaoMom

Google “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70C) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose.

Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65C, I decided to try this technique out. Results are pretty good.

Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.

Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.

Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.

Slice the cooked duck breasts and serve with apricot sauce.

Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.

Salt baked Chicken (No water added) cooked in the Instant Pot Electric Pressure Cooker is perfect for parties. This fragrant and tasty dish will make a remarkable party or memorable family time. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press the “Poultry” button to cook in fully automated cooking process.

Ingredients: 8 servings

1 medium size chicken

1 green onion minced

1 small piece of ginger minced

2 tablespoons sugar

2 teaspoons salt

2 teaspoons soy sauce

1 tablespoon cooking wine or 2 tablespoons wine

Cooking:

Mix the 2 teaspoon salt, 2 tablespoons sugar and seasoned the outside/inside chicken with them evenly

A delicious duck cooked with vegetables by using Instant Pot Electric Pressure Cooker is great to release pressure after one day’s hard work. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press Meat/Stew button to cook in fully automated cooking process, and switch to keep-warm after cooking.

Cooking: Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Meat/Stew button. Then that is it! Simple, fast, delicious, retaining flavour and nutrition, consistent results all the time.